So I was at the grocery store yesterday and in the cream cheese section, there was a tub of prepared cheesecake filling by the Philadelphia cream cheese company. That got me thinking of integrating the WASC recipe and a cheesecake recipe. Has anyone ever done this before? If I were to sub in cheesecake batter for the sour cream, would that have a bad effect on the cake?
Sounds like a delicious idea. I haven't done what you suggest, but I have made several faux pound cakes with a doctored cake mix with cream cheese that is delicious! Here's that recipe:
Cream cheese pound cake
1 pkg (18.25 ounce) fudge or white cake mix
package (8 oz.) cream cheese, at room temperature
1/2 cup water
1/2 cup vegetable oil
1/4 cup granulated sugar
4 large eggs
I bought a tub of that out of curiosity... I threw it in the disposal.. It tasted awful.. jmho But to answer your question.. I might try subbing regular cream cheese instead of the sour cream.. let us know the outcome..